Molded Custard Ring With Strawberries And Cream Recipes

STRAWBERRY CUSTARD CREAM PIE

Steps:

• Combine sugar, cornstarch and salt in a medium saucepan, gradually add milk and cook, stirring constantly over medium heat until thick.
• Add a small amount of the hot mixture to the beaten eggs and whisk in quickly.
• Return egg mixture to saucepan and cook, stirring constantly until thick.
• Remove from heat and add butter and vanilla extract.
• Cover and chill.
• Whip cream, add sugar and beat until thickened.
• Pour chilled custard mixture into bottom of pie shell and arrange strawberry halves over the top.
• Just before serving, spread whipped cream over top of strawberries.
• Garnish with more berries, if desired.

LIGHT CHOUX PASTRY WITH SWEET CUSTARD FILLING AND FRESH STRAWBER

Steps:

• Preheat oven to 425 degrees. Combine the water and butter in a large pot and bring the mixture to a boil. Add in the flour and salt, stirring until the mix takes on the shape of a ball. Move the dough ball into a bowl, and rapidly beat in the eggs, taking care to mix quickly as to not cook the eggs. Use two spoon to roughly mold and transfer the dough to an ungreased baking sheet. Be sure not to use an ice cream scooper, because it will cause your pastries to be too dense and take on a doughnut-hole texture. Bake the pastries for 22-25 minutes until puffy and golden. While still in the oven, use a toothpick or chopstick to poke a whole in each of the pastries. This will allow the hot air to escape, and keep the cream puff from collapsing. Allow to cool completely.
• To make the egg yolk custard, combine the flour and cornstarch in a small bowl and set aside. On medium heat, combine the milk, vanilla, and butter, allowing it to simmer, but stirring constantly to keep from burning the milk and creating lumps. Beat the eggs and sugar together until frothy. Stir in the mixture, whisking constantly. When combined, add in the flour and cornstarch. Stir constantly until thickened. Add more sugar and vanilla to taste, you want the custard to be sweet.
• Allow the custard to cool completely. When cool, cut the pastry almost in half. Use a piping bag to pipe the desired amount of custard into the pastry. Add in cut strawberry halves, then pipe just a little more custard to the top to hold the pastry together. Garnish by drizzling melted bakers chocolate over the top with a fork and a dusting of powdered sugar.
• Best served slightly chilled!

MOLDED CUSTARD RING WITH STRAWBERRIES AND CREAM

Steps:

• Scald milk in heavy pan or in microwave. Beat egg yolks with sugar and salt until thick. Stir a little hot milk into egg yolk mixture, then stir egg mixture back into remaining milk. In double boiler or over lowest heat, cook egg mixture until it coats spoon, stirring constantly. Or cook mixture in microwave (50 percent power) until mixture coats spoon, stirring after first 3 minutes, then every 2 minutes and finally every minute. Remove from heat. Soak gelatin in cold water until softened stir into hot custard mixture until dissolved. Add extracts. Pour into 5-cup ring mold chill 7 to 8 hours or until firmly set. To serve, unmold custard ring onto serving platter. Whip cream with sugar. Fill center with fresh hulled strawberries garnish with whipped cream. Note: Leftover egg whites may be used in making Chocolate Angel Pie, Meringue Shells, Coconut Macaroons, also as an egg wash on uncooked yeast rolls. Sliced fresh peaches are equally delicious served in a Molded Custard Ring.